You can freeze any remaining puree to use for later pies or make pumpkin muffins.

-Cut 1 pumpkin or 1 red kuri squash in half, scoop out the seeds and place cut-side down on a rimmed cookie sheet.

-Bake at 350 until pumpkin or squash is very soft, about 1 hour and 15 minutes.

-Let cool and then scoop out the inside.

-Puree in a blender until very smooth, adding the juice from the cookie sheet if necessary to make s smooth paste.

-Buy or make 1 pie crust.

For the pie: Preheat your oven to 350 degrees.

-Bring 1½ cups half-and-half to a boil and then remove from heat.

-Combine the following:

3 whole beaten eggs

¼ cup maple syrup

½ cup brown sugar

½ tsp salt

½ tsp cinnamon

¼ tsp nutmeg

¼ tsp ginger

1½ cups pumpkin puree

-Add the half-and-half and then pour into the pie shell and bake for about 50 minutes until filling is set.